We had a problem with humidity in our storeroom which caused slight damage to the covers of these cookbooks, so we're marking them down! All purchases are "as is".
Diane B. Reed and Fred J. Lauver. Foreword by William Woys Weaver.
Experience the culinary heritage of Pennsylvania with recipes from the Commonwealth's 26 museums and historic sites. Enjoy the foods eaten by Native Americans on the early frontier, guests of the Penn family at Pennsbury Manor, soldiers in the Revolutionary War, sailors aboard the U.S. Brig Niagara, mine workers in the anthracite regions, passengers on the great railroads of the 20th century, and more.
There are 160 historically accurate recipes, adapted for the modern kitchen. (Stackpole Books and the Pennsylvania Historical and Museum Commission) 128 pp., 7 1/4 x 9, illus. paperback